Affiliation:
1. Adolfo Lutz Institute of Ribeirão Preto, Nucleus of Chemistry and Bromatology Science, Rua Minas, 877 Ribeirão Preto-SP, Brazil 14090-250
2. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD 20740 (retired)
Abstract
Spices are very important for cuisines around the world as well as for health enhancement. The Egyptians, Chinese, and Indians have used spices in medicinal remedies and procedures starting in around 2000 BC. Through the centuries, spices have found use as food ingredients to modify
the aroma and taste of the final products; however, some spices are suitable substrates for mold growth and mycotoxin development, which could be detrimental to human and animal health. This report covers regulatory control of mycotoxins in food and spices by means of monitoring and regulatory
limits, sampling and analysis, management, and prevention of mycotoxins from plant growth (preharvest) through harvest and postharvest as well as decontamination for mycotoxins when necessary. There is no one single-best strategy that can solve mycotoxin contamination problems, but a well-designed
and integrated plan of all these strategies could result in a substantial reduction of mycotoxins in spices to regulation safety levels.
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献